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CLC number: R15

On-line Access: 2016-10-02

Received: 2016-03-23

Revision Accepted: 2016-06-23

Crosschecked: 2016-09-11

Cited: 3

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Citations:  Bibtex RefMan EndNote GB/T7714


Guo-qing He


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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.10 P.787-797


A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Author(s):  Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He

Affiliation(s):  College of Life Science, Shanxi University, Taiyuan 030006, China; more

Corresponding email(s):   gqhe@zju.edu.cn

Key Words:  Steamed bread, Sourdough, Simultaneous distillation–, extraction (SDE), Solid-phase microextraction (SPME), Purge and trap (P&, T)

Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough[J]. Journal of Zhejiang University Science B, 2016, 17(10): 787-797.

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journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

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%T A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
%A Guo-hua Zhang
%A Tao Wu
%A Faizan A. Sadiq
%A Huan-yi Yang
%A Tong-jie Liu
%A Hui Ruan
%A Guo-qing He
%J Journal of Zhejiang University SCIENCE B
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%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600130

T1 - A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
A1 - Guo-hua Zhang
A1 - Tao Wu
A1 - Faizan A. Sadiq
A1 - Huan-yi Yang
A1 - Tong-jie Liu
A1 - Hui Ruan
A1 - Guo-qing He
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 10
SP - 787
EP - 797
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1600130

Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation–;extraction (SDE), and purge and trap (P&;t). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.




Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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